Spicy Aehobak Jjigae (Zucchini Stew) with Pork
A spicy Korean stew made by stir-frying pork and sweet Korean zucchini before simmering.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Sweet juices from Korean zucchini and the rich savory flavor of thinly sliced pork belly combine for a spicy, deep-tasting broth. Stir-frying the meat and seasonings first brings out their aroma before broth is added and simmered, making it hearty and comforting to enjoy over rice or for hangover relief.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Korean zucchini (aehobak)1
- Thinly sliced pork belly150 g
- Onion1/4
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Anchovy broth (or water and 2 broth coin tablets)4 cups
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Minced garlic1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Sand lance fish sauce (or dried anchovies)1 tbsp
- Tuna extract sauce (chamchi-aek) (or vegetable seasoning sauce (yondu), fish sauce)1 tbsp
- Ground black peppera little
- If you use lean cuts like pork front leg (picnic shoulder) or pork collar, you can increase the amount of meat.
- Instead of pork, you can also use beef stew meat or canned tuna.
- Simply leave out the gochugaru and Cheongyang chili pepper, and you will get a mild, clean-tasting zucchini stew that children and anyone sensitive to spicy food can enjoy.
Steps
Prepare the ingredients
Here are 1 Korean zucchini, thinly sliced pork belly, onion, large green onion, Cheongyang chili pepper, and red chili pepper.
Gwangju-style zucchini stew includes pork.
If you use lean cuts like pork front leg (picnic shoulder) or pork collar, you can increase the amount of meat.
Instead of pork, you can also use beef stew meat or canned tuna.
Slice the ingredients
Slice the Korean zucchini thickly so it keeps some texture.
Thinly slice the onion, and chop the large green onion and chili peppers.
Cut the thinly sliced pork belly into bite-sized pieces as well.
Stir-fry the meat
Add the meat and about half of the sliced large green onion to a pan, along with 3 tbsp gochugaru, 1 tbsp minced garlic, 1 tbsp soup soy sauce, and 2 tbsp mirin.
Mix the meat and seasonings first so they blend well, then turn on the heat and stir-fry using the rendered fat from the thinly sliced pork belly so it does not burn.
For leaner cuts of meat, swirl in about 2 tbsp of cooking oil before stir-frying.
As it stir-fries, letting the aroma of the green onion and garlic infuse and giving the gochugaru enough time to bloom will enhance the flavor of the broth.
Simmer
Pour in 4 cups anchovy broth (or 4 cups water with 2 broth tablets), and stir in 1 tbsp sand lance fish sauce to season the broth.
When the broth comes to a boil, add the Korean zucchini, onion, and chili peppers.
Once all the ingredients are tender and fully cooked...
Add about 1 tbsp of tuna extract sauce or Yondu (liquid seasoning) to boost the umami, finish with the remaining large green onion and a pinch of ground black pepper, and boil briefly.
Complete
The aehobak jjigae is done.
The natural sweetness and juices of the Korean zucchini seep into the broth, giving it a refreshing finish.
It is delicious eaten alongside a bowl of rice...
Still, I find it even tastier when you mix hot rice right into the soup like gukbap.
Although the ingredients are simple, it has a deep and refreshing flavor, making it great for hangover relief as well.
If you are wondering what stew to make today, I recommend aehobak jjigae.
Ppunwife's tips
- For leaner cuts of meat, swirl in about 2 tbsp of cooking oil before stir-frying.
- As it stir-fries, letting the aroma of the green onion and garlic infuse and giving the gochugaru enough time to bloom will enhance the flavor of the broth.
FAQ
Can I use other cuts of meat or ingredients instead of thinly sliced pork belly?
You can substitute leaner cuts like pork front leg (picnic shoulder) or pork collar, or use beef stew meat or canned tuna.
Is there anything to keep in mind when cooking with lean meat?
Lean cuts can easily scorch while cooking, so swirl in about 2 tbsp of cooking oil before stir-frying.
How can I make this if I cannot eat spicy food?
Leave out the gochugaru and Cheongyang chili pepper to prepare a mild and clean-tasting stew.
